Butter lettuce salad with fresh cranberry vinaigrette
Indulge in a delightful butter lettuce salad topped with a tangy fresh cranberry vinaigrette for a burst of flavors. Perfect for a light and refreshing meal.
Ingredients:
- 1/2 cup fresh cranberries
- 1 tablespoon sugar
- 1 teaspoon grated lemon zest plus 2 tablespoon fresh lemon juice
- 1/4 cup extra-virgin olive oil
- Kosher salt
- Pepper
- 2 heads of butter lettuce
- 60g goat cheese, crumbled (1/2 cup)
- 1/4 cup sliced dried apricots
- 1/4 cup dried cranberries
- 1/2 cup pecans, toasted and chopped
Instructions:
- Using a food processor, pulse the cranberries and sugar until they are finely chopped. Take half of the cranberries and put them in a bowl. Put the lemon zest and juice into the food processor; pulse until mixed. Gradually pour in the oil. Transfer the vinaigrette to the bowl; season with salt and pepper.
- Place the lettuce, goat cheese, dried apricots, dried cranberries, and pecans on a serving platter. Pour the vinaigrette over the top and then it's ready to be served.
Summary:
- Calories: 553 kcal
- Fat: 54 g
- Protein: 0 g
- Carbs: 20 g
- Potassium: 55 mg
- Magnesium: 4 mg